Ingredients
For the Bread Dough
- 3¼ cups (400g) all-purpose flour
- 2¼ teaspoons (1 packet) active dry yeast
- ¼ cup (50g) granulated sugar
- 1 teaspoon salt
- ¾ cup (180ml) warm milk (110°F/43°C)
- ¼ cup (60ml) warm water
- 1 large egg, room temperature
- ¼ cup (57g) unsalted butter, softened
For the Cinnamon Swirl Filling
- ⅓ cup (65g) granulated sugar
- ⅓ cup (65g) brown sugar
- 2 tablespoons ground cinnamon
- 1 tablespoon all-purpose flour
- 2 tablespoons unsalted butter, melted
Optional Glaze
- 1 cup (120g) powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
Step 1: Activate the Yeast
In a large mixing bowl, combine:
- Warm milk
- Warm water
- Sugar
- Yeast
Stir gently and let sit for 5-10 minutes until foamy.
If the mixture doesn’t foam, the yeast may be inactive and should be replaced.
Step 2: Make the Dough
Add:
- Egg
- Softened butter
- Salt
Mix until combined.
Gradually add the flour, one cup at a time, mixing until a soft dough forms.
Transfer the dough to a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
Alternatively, use a stand mixer with a dough hook for about 6 minutes.
Step 3: First Rise
Place the dough in a lightly greased bowl.
Turn once to coat the surface.
Cover with a clean kitchen towel or plastic wrap.
Let rise in a warm place for 1 to 1½ hours, or until doubled in size.
Step 4: Prepare the Cinnamon Filling
In a small bowl, combine:
- Granulated sugar
- Brown sugar
- Cinnamon
- Flour
Mix thoroughly.
The flour helps prevent large gaps from forming in the swirl.
Step 5: Shape the Bread
Grease a 9×5-inch loaf pan.
Punch down the risen dough and transfer it to a lightly floured surface.
Roll the dough into a rectangle approximately 8×18 inches.
Brush the surface with melted butter.
Evenly sprinkle the cinnamon-sugar mixture over the dough, leaving a ½-inch border around the edges.
Starting from the short end, roll the dough tightly into a log.
Pinch the seam closed and tuck the ends underneath.
Place the loaf seam-side down into the prepared loaf pan.
Step 6: Second Rise
Cover loosely and let the dough rise for 30-45 minutes, or until it has risen about 1 inch above the rim of the pan.
Meanwhile, preheat the oven to 350°F (175°C).
Step 7: Bake
Bake for 35-40 minutes, or until:
- The loaf is golden brown
- The top sounds hollow when tapped
- The internal temperature reaches 190°F (88°C)
If the bread begins browning too quickly, loosely cover it with foil during the last 10 minutes.
Step 8: Cool
Remove the bread from the pan after 10 minutes.
Transfer to a wire rack and cool completely before slicing.
This helps maintain clean cinnamon swirls.
Optional Vanilla Glaze
Step 1: Mix the Glaze
In a small bowl, whisk together:
- Powdered sugar
- Milk
- Vanilla extract
Until smooth.
Step 2: Drizzle
Drizzle over the cooled loaf.
Allow the glaze to set before slicing.
Expert Tips
Roll Tightly
A tight roll creates beautiful, defined swirls and prevents gaps in the bread.
Don’t Overfill
Too much filling can cause separation between layers.
Use Fresh Yeast
Fresh, active yeast ensures a proper rise and soft texture.
Cool Before Slicing
Warm bread may tear and lose its beautiful swirl pattern.
Delicious Variations
Raisin Cinnamon Bread
Add ½ cup raisins over the cinnamon filling before rolling.
Apple Cinnamon Bread
Sprinkle finely diced dried apples into the filling.
Maple Glazed Bread
Replace vanilla extract in the glaze with maple extract.
Cinnamon Walnut Bread
Add ½ cup finely chopped walnuts or pecans to the filling.
Storage Instructions
Room Temperature
Store in an airtight container for up to 4 days.
Refrigerator
Store for up to 1 week.
Freezer
Wrap tightly and freeze for up to 3 months.
Thaw overnight at room temperature before serving.
